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Pineapple, cucumber, mint and jalapeño rum

By: Tom Shingler
Head of food, delicious.

Published: 22 May 23
Updated: 7 Aug 24

Pineapple, cucumber, mint and jalapeño rum

White rum is a relatively neutral spirit, which makes it perfect for infusing. Pineapple is a natural bedfellow, but we’ve taken things further with refreshing cucumber, aromatic mint and a little tickle of chilli – top it up with soda water for a refreshing summer tipple.

You’ll find more ideas for summertime sipping in our summer cocktails recipe collection.

Easy
June 2023

Test kitchen approved

Makes about 700ml
Hands-on time 5 min, plus 1 week infusing

You’ll find more ideas for summertime sipping in our summer cocktails recipe collection.

Nutrition: per serving

Calories: 52kcals
Fat: 0g fat (0g saturated)
Protein: 0g
Carbohydrates: Trace (trace sugars)
Fibre: 0g
Salt: Trace

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Ingredients

200g pineapple
½ cucumber
¼ bunch mint
1 jalapeño or green chilli
700ml white rum

You’ll also need…

1 litre jar, sterilised

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Method

Chop the pineapple into discs or chunks (there’s no need to peel it) and put in the jar. Use a vegetable peeler to create thin ribbons of cucumber, avoiding the seeds in the centre, then put them in too with the mint. Slice the jalapeño in half lengthways, then pop it in and pour over the rum.
Seal and leave to infuse for 24 hours. You can leave it a little longer, but beware that the intensity of the chilli heat will continue to increase, so when you’re happy with the flavour use a fine sieve and funnel to strain the rum back into its bottle.